Sweet & sour chicken *** (pjxg05a)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Carrot; cut in pieces |
| 1 | each | Green pepper; cut in pieces |
| 1 | each | Med Onion; quartered |
| 2 | tablespoons | Tapioca; quick-cooking |
| 4 | eaches | Chicken breasts; boned, cut |
| 8 | ounces | Pineapple chunks; canned un |
| ⅓ | cup | Dark brown sugar; firmly pa |
| ⅓ | cup | Red wine vinegar |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Chicken bouillon; instant g |
| ½ | teaspoon | Garlic powder |
| 2 | tablespoons | Ginger-root; fresh, minced |
| 1 | teaspoon | Dried cilantro or 10 leaves |
| 1 | x | Fresh cilantro (i prefer fre |
| 1 | x | Rice; hot cooked |
Directions
For crockpot cooking -Put vegs.in bottomof crockpot. Sprinkle tapioca over vegetables.
Place chicken atop vegs.Combine all other ingreds. Except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice.
Leftovers can be reheated in microwave. To cook in oven Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca.
Add chicken to pan. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice.
Leftovers can be reheated in microwave. *You can also use 2 T.
chopped candied ginger. Connie: Hope you'll enjoy this. It's very wonderfully fragrant while cooking. 09/22 12:14 P.M. JUDY/NC PJXG05A FROM:
JUDY GARNETT (PJXG05A)